This homemade banana pudding ice cream recipe is the ultimate ice cream flavor! Creamy and smooth banana pudding flavored ice cream loaded with crushed vanilla wafers and fresh pieces of bananas.
Check out my delicious Biscoff Banana Pudding recipe!
BANANA PUDDING ICE CREAM
If you love classic banana pudding, this homemade ice cream flavor is a must! The homemade ice cream is banana pudding flavored and loaded with sweet bananas and crunchy vanilla wafers in every bite. This simple ice cream dessert is the perfect summer treat that can be ready in no time. No ice cream machine needed, just a few simple steps and a little freezer time, making this the ultimate sweet treat.
WHAT YOU NEED-
- Heavy Cream– The key ingredient in homemade no churn ice cream is the heavy whipping cream. The high fat content is what you need, you can NOT substitute for half and half or whole milk.
- Condensed Milk– Condensed milk not only is the main sweetener in this dish, but it also helps give the right ice cream texture.
- Vanilla– The key flavor in your vanilla ice cream comes from vanilla bean paste! I highly recommend using vanilla bean paste for the ultimate flavors. If you cannot find vanilla bean paste, then you can use vanilla extract.
- Banana Pudding Mix– For the perfect banana pudding flavors, the ice cream batter calls for instant banana pudding mix.
- Vanilla Wafers– Just like in classic banana pudding, this ice cream has crushed vanilla wafers in it! You can swap for crushed graham crackers or Biscoff cookies.
- Bananas– Fresh bananas are totally optional, you don’t have to add it into the batter, since the banana flavor mainly comes from the pudding mix.
HOW TO MAKE BANANA PUDDING ICE CREAM
With just a few steps, have this delicious banana pudding ice cream ready to go in the freezer!
- With a hand mixer or stand mixer, mix the heavy whipping cream until it becomes light, fluffy and stiff peaks form.
- In a separate bowl, mix the vanilla, condensed milk, and banana pudding mix just until combined.
- Add in mixture to the whipped heavy cream and mix until fully combined.
- Pour 1/3 of the ice cream mixture into a loaf pan or ice cream container. Sprinkle some crushed vanilla wafers and sliced bananas over the ice cream, then gently swirl.
- Repeat the layers until all the ice cream mixture has been used. Top with more crushed wafers and banana pieces.
- Cover the surface with plastic wrap or parchment paper and freeze for 8–12 hours, or until firm.
- Let the banana pudding ice cream sit at room temperature for a few minutes before scooping and serving.
| Ice Cream Scoop Tip: For easier scooping, keep a cup of hot water nearby and dip your ice cream scoop in the water before and between scoops! |
QUESTIONS YOU MIGHT HAVE:
I use THIS 2-quart ice cream container for this recipe, and it fills the entire container. Typically, a 2-quart ice cream container is about 16 servings.
Once you find out how easy it is to make homemade ice cream, you will make it all the time, so I recommend investing in these ice cream containers! But no worries, you can also use a metal loaf pan!
Yes, to level out the sweetness level in this ice cream you can totally use sugar free banana pudding mix!
No, you will just mix the powder with the mixture, no need to make pudding.
No! The crackers do not get soggy. They add so many delicious flavors.
You can totally use either vanilla wafers, graham crackers, or even Biscoff cookies!
If you cannot find banana pudding mix, you can easily substitute instant vanilla pudding mix combined with banana extract to get the banana flavors.
You can, but I noticed when I did that, the ice cream batter was not the creamy, rich texture so I don’t like to do that.
OTHER ICE CREAM FLAVORS-
Check out all my other delicious, no churn ice cream flavors!
Banana Pudding Ice Cream
Equipment
Ingredients
- 3 cups heavy whipping cream
- 3/4 cup condensed milk
- 3.4 oz banana pudding mix
- 1 1/2 Tbsp vanilla bean paste or vanilla extract
- 1 cup vanilla wafers crushed
- 1 cup fresh bananas chopped or sliced
Instructions
- Add the heavy whipping cream to a deep mixing bowl. Using a hand mixer or stand mixer, beat at high speed for about 4-5 minutes, or until stiff peaks form and the cream is light and fluffy. (It should resemble whipped cream.)3 cups heavy whipping cream
- In a separate bowl, mix the condensed milk, vanilla extract, and banana pudding mix just until combined.3/4 cup condensed milk, 3.4 oz banana pudding mix, 1 1/2 Tbsp vanilla bean paste , or vanilla extract
- Add the mixture to the whipped cream. Mix at low speed just until fully combined and smooth. (Taste the mixture and if you prefer a sweeter ice cream, mix in a little more condensed milk.)
- Pour about 1/3 of the banana ice cream mixture into an ice cream container, loaf pan, or metal bread pan.
- Top the ice cream layer with some fresh bananas and crushed wafers. And gently mix to spread throughout the batter.
- Repeat the layering process 2–3 more times until all the ice cream mixture has been used. Smooth the top layer with a spatula, then add a final layer of crushed vanilla wafers and bananas.
- Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream to help prevent ice crystals and freezer burn, then cover tightly with a lid or foil.
- Freeze for at least 8-12 hours, or overnight, until the ice cream is fully firm and scoopable.
- When ready to serve, let the ice cream sit at room temperature for 4–5 minutes to soften slightly. Scoop into bowls or cones and enjoy. (For easier scooping, dip your ice cream scoop into hot water and wipe it dry before each scoop.)
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